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iv CHAPTER 1. GENERAL INTRODUCTION 1 Dissertation Organization 2 References 2 CHAPTER 2. REVIEW OF LITERATURE 4 Lipid Oxidation in Meat 4 Lipid Oxidation in Irradiated Meat 5 Control of Lipid Oxidation in Meat 6 Meat Color 9 Color Changes in Irradiated Meat 11 Oxidation-Reduction Potential in Irradiated Meat 12 Off-Odor Volatiles in Irradiated Meat 12 Control of Quality Changes in Irradiated Meat 14 References 16 CHAPTER 3. EFFECTS OF ASCORBIC ACID AND ANTIOXIDANTS ON COLOR, LIPID OXIDATION AND VOLATILES OF IRRADIATED GROUND BEEF USING DIFFERENT APPLICATION METHODS 27 Abstract 27 Introduction 28 Materials and Methods 29 Results and Discussion 33 Conclusion 37 References 37 CHAPTER 4. EFFECTS OF ASCORBIC ACID AND ANTIOXIDANTS ON COLOR, LIPID OXIDATION AND VOLATILES OF IRRADIATED GROUND BEEF WITH DIFFERENT FAT CONTENTS 53 Abstract 53 Introduction 54 Materials and Methods 55 Results and Discussion 59 Conclusion 63 References 64 CHAPTER 5. EFFECTS OF ASCORBIC ACID AND ANTIOXIDANTS ON COLOR, LIPID OXIDATION AND VOLATILES OF IRRADIATED GROUND BEEF WITH DIFFERENT AGING TIMES 86 Abstract 86 Introduction 87 Materials and Methods 88

Effects of fat content, aging time, and additive application methods on the quality characteristics of irradiated ground beef